Brazillian churrascarias/steakhouse

Brazillian churrascarias/steakhouse

http://www.myrtlebeachonline.com/mld/myrtlebeachonline/13571314.htm

Has anyone been to a restaurant of this type?The concept sounds rather interesting, and I am moving to Myrtle Beach very soon.This will be on my list to check out.But leave it to the corporate giants to stick their noses into this type of cuisine.

Yes! And I loved it! First experience was in a restaurant on Cambridge St. in Boston. Brazilian friends took me there but warned, "it's good, but in Brazil it's fantastic!" Two years later I went to Brazil with a friend. First meal out we had tiro guosto.....small portions of grilled food, meat, cheese, etc., that you "pick" on while drinking beer, outside. Next night we went to a churrascaria in Belo Horizonte. Wonderful! My friend said, "you haven't seen anything yet". We went to Rio to a churrascaria that faced Ipanema beach. He was right. I was blown out of the water. The spread of hors d'oeuvres, appetizers, salads and side dishes went on forever, there were over 100 items, elegantly displayed. Then came the skewers of meats. At least 8 different cuts of beef and lamb, pork, sausage, chicken, chicken hearts, on and on and on. They place the skewer (which is about 4 feet long) on your plate and carve.

I have always wanted to try one of these places. The closest one to Knoxville is in Atlanta.

I am sure they are much better in Brazil.

I was at a very similar place in Buenos Aires several years ago. Super food, fries were great and some of the best red wine I have ever had. Argentine beef is super. I think it may be that they are mostly fed a type of blue stem grass?

The Brazilian/american chief at an Itali/Ameri/Nouv/Hotspot restaurant that I go to has mentioned one to me that is in Framingham , Mass. He has suggested that I try it. I will not say more lest I get him in trouble.........both he and his boss lurk here, but I do think that it is a real and fast growing concept. Here in Massachusetts, Brazilians are rapidly becoming an important part of our urban ethnic mix, and I have heard more than once that they are moving into management and ownership positions faster than anyone expected. I understand that a bright 30ish Brazilian who has been working here in the food biz for say 8 to 10 years, is a hot property for partnering with people who want to invest in the restaurant biz. I am sure that dreams of Brazil concept chains are hatching all over the USA.

We finally got one here in Fresno.. Here you are brought out little side dishes before the main parade of meats.. Since the chef is a local culinary legend, I expected to be blown away. I was. In a bad way. While the meats were all very memorable...the side dishes were sub par...something you'd find in a school cafeteria or worse... canned mixed veggies, cold spinach, stale cheese biscuits.. I think they were concentrating so hard on the meats, they totally ignored the side dishes.. on my second visit, the side dishes hadn't improved and the meat was tough and less flavorful.. I don't think I'll be going back simply because it's so expensive and the service and food have declined.

The Brazilian/american chief at an Itali/Ameri/Nouv/Hotspot restaurant that I go to has mentioned one to me that is in Framingham , Mass. He has suggested that I try it. I will not say more lest I get him in trouble.........both he and his boss lurk here, but I do think that it is a real and fast growing concept. Here in Massachusetts, Brazilians are rapidly becoming an important part of our urban ethnic mix, and I have heard more than once that they are moving into management and ownership positions faster than anyone expected. I understand that a bright 30ish Brazilian who has been working here in the food biz for say 8 to 10 years, is a hot property for partnering with people who want to invest in the restaurant biz. I am sure that dreams of Brazil concept chains are hatching all over the USA.

As not to upset the apple cart, I emailed you for the address of the above mentioned restaurant. I used to live in Marlboro, and now I am in Maine and do occasionally get down that way to visit friends, and would like to try that place out.And of course hit JP's for a lobster roll.Tara

Gosh, They're all over the place here, but they're practically wall-to-wall in the Ironbound section of Newark, N.J., which has a large Portuguese and Brazilian population.

Guess I'll try it.

A slight segue here: if you like your carbs, the Portuguese restaurants here are king. The yellow rice and very thin sliced round fries (only a little thicker than potato chips), both of which which generally accompany your meal, are great in many places.

But can I get a breaded fried pork tenderloin sandwich in NJ? 'fraid not.The Bear

Fogo de Chao in Atlanta is great but the drinks are SUPER strong. I ordered one mojito, which they served in a small glass and I drank an few sips and was practically knocked out for the rest of the meal. Granted, I'm a lightweight with alcohol but I'm usually able to finish one mixed drink. Fire of Brazil in Atlanta is decent. During special holidays, they offer exotic meats such as boar and alligator in addition to the standard churrascaria stuff. Boi Na Braza is also decent but the environment in Fogo de Chao is better. Fogo de Chao has opened a location in D.C. In Cleveland, Brasa Grill is good too.

I have often heard this complaint. At the Midwest Grill on Cambridge St. I found the meat to be just a tad too salted for me (the Brazilians LOVE salt) but in Brazil the meat was seasoned perfectly.

Anyone trying a churrascaria (or other Brazilian restaurant) should be sure to try fried yucca and feijoada. Feijoada is the Brazilian national dish, a stew of black beans, pork and collard greens and is very delicious!

Since we have very few Brazilians in Knoxville, I guess it will be quite a while before Knoxville gets one of these restaurants. I think I will drive to Atlanta to try one. I under stand that the one in Atlanta is very good.

The Brazilian/american chief at an Itali/Ameri/Nouv/Hotspot restaurant that I go to has mentioned one to me that is in Framingham , Mass. He has suggested that I try it. I will not say more lest I get him in trouble.........both he and his boss lurk here, but I do think that it is a real and fast growing concept. Here in Massachusetts, Brazilians are rapidly becoming an important part of our urban ethnic mix, and I have heard more than once that they are moving into management and ownership positions faster than anyone expected. I understand that a bright 30ish Brazilian who has been working here in the food biz for say 8 to 10 years, is a hot property for partnering with people who want to invest in the restaurant biz. I am sure that dreams of Brazil concept chains are hatching all over the USA.

As not to upset the apple cart, I emailed you for the address of the above mentioned restaurant. I used to live in Marlboro, and now I am in Maine and do occasionally get down that way to visit friends, and would like to try that place out.And of course hit JP's for a lobster roll.Tara

I don't know the name of the place, but he said it is on Rt 9 eastbound a little past the exit for Framingham State College. The topic that I didn't want to touch is why the chief at a very good restaurant would tell me to go someplace else.

I'd love to see something like this open in the Capital District of NY...that's Albany, Troy, Schenectady...or even in Clifton Park or Saratoga.....Portugese and Brazilian cuisine is seriously lacking up here.!!!

The Brazilian/american chief at an Itali/Ameri/Nouv/Hotspot restaurant that I go to has mentioned one to me that is in Framingham , Mass. He has suggested that I try it. I will not say more lest I get him in trouble.........both he and his boss lurk here, but I do think that it is a real and fast growing concept. Here in Massachusetts, Brazilians are rapidly becoming an important part of our urban ethnic mix, and I have heard more than once that they are moving into management and ownership positions faster than anyone expected. I understand that a bright 30ish Brazilian who has been working here in the food biz for say 8 to 10 years, is a hot property for partnering with people who want to invest in the restaurant biz. I am sure that dreams of Brazil concept chains are hatching all over the USA.

As not to upset the apple cart, I emailed you for the address of the above mentioned restaurant. I used to live in Marlboro, and now I am in Maine and do occasionally get down that way to visit friends, and would like to try that place out.And of course hit JP's for a lobster roll.Tara

I don't know the name of the place, but he said it is on Rt 9 eastbound a little past the exit for Framingham State College. The topic that I didn't want to touch is why the chief at a very good restaurant would tell me to go someplace else.

Almost all beef in the world is grass finished except in the USA where it is grain finished. The taste difference is very great.

The South Ameerican steak houses in Amsterdam are wonderful and many. The ones in the states have disappointed me.

Next time you are in NY try one of a few outstanding Argentinian steak places...you won't be disappointed. Perhaps there is one where you are...I only know of the ones near my home...but have found them to be quite good.

As for the subject of this thread, there are quite a few in my area. The early years and the first ones were quite good, but my last couple of visits have just been okay. As with most places that make mass quantities of food available (IE: buffets), the volume is better than the quality. I can find places that cost less, have better food, and don't tempt me into eating more than I should...more than anyone should!!

Tony, I agree, the NYC or ATL steakhouses are generally excellent but expensive. I am lucky enough to have my own steers and raise them in a "bunny hugger" fashion. They are grass finished, killed in the field (no fear induced), and feed about three quarts of beer a day for the last month of their lives. Our swine get the same treatment. The chickens don't get the beer but are pastured.

Makes a huge difference. We raise ten steers per year and have a waiting list. Last person who dropped off the list died.

Plataforma in NYC is very good and is particularly fun if you have a large group. Main drawback to this place (and I presume others) is that there is often a loutish segment of the crowd that interprets the "eat all you want" concept to "stuff yourself as much as you possibly can"

Also, they share the annoying habit of shuttling you off to the bar even though you have a confirmed reservation and are on time. Course, the "stuff yourself" crowd may make it harder than normal to keep things on schedule.

Tony, I agree, the NYC or ATL steakhouses are generally excellent but expensive. I am lucky enough to have my own steers and raise them in a "bunny hugger" fashion. They are grass finished, killed in the field (no fear induced), and feed about three quarts of beer a day for the last month of their lives. Our swine get the same treatment. The chickens don't get the beer but are pastured.

Makes a huge difference. We raise ten steers per year and have a waiting list. Last person who dropped off the list died.

Tony, I agree, the NYC or ATL steakhouses are generally excellent but expensive. I am lucky enough to have my own steers and raise them in a "bunny hugger" fashion. They are grass finished, killed in the field (no fear induced), and feed about three quarts of beer a day for the last month of their lives. Our swine get the same treatment. The chickens don't get the beer but are pastured.

Makes a huge difference. We raise ten steers per year and have a waiting list. Last person who dropped off the list died.

beeeer? does it marinate them before thay are slaughtered? whoa. cool. i'm sure it musr be great beef! lucky!!!!!!

Ventured out to the grand opening on Saturday at the Columbus one. Disappointed. No liquor license yet. Only 6 types of meat that night-ran out of prime rib by 730pm. Ran out of shrimp cocktail by 645. The buffet area is EXTREMELY SMALL, not a lot of variety and your server will have to serve you the soup they have available. They skimped on things, yet oddly enough the pricing changed even before opening night- went from $19.95 (which is about right, Columbus Ohio style), up to $22.95 per adult. Which is pushing it and frankly since the only items they had were beef kabobs, chicken, spicy sausages, turkey, bacon wrapped turkey and the salmon that had to be passed via server...there's not a lot that tied it to being unique or amazon-like. No pig being pushed around, no lamb, no rabbit, no alligator, no skirt steak, no vinison. Nothing particulary unique that I couldn't cook in my own kitchen. I've been to two others, Hackensack, NJ and Phoenix, AZ and both of those were within price range- yes, even NJ, to this ohio one and Ohio failed in comparison. The NJ one was only $24.95 and it was HUGE w/side tables, buffets. Just tremendously different and a much better experience. The one in Phoenix was excellent as well. Ohio may not be full of as many red necks as you might think.. the majority of them don't like the variety or style of food and the price would pretty much knock them out of the market. The dishes on the buffet that they offered were quite tasty.. I just don't think they'll change much about their offering--except the price. Seems they're going to raise the price again in 6 months. Good luck to them.

Fogo de Chao was the first churrascaria to open in the Atlanta area. The second was Carro de Boi. A friend, who was raised in Brazil, mentioned that Carro de Boi was better and cheaper. We have been so pleased that we have not felt the need to pay 60% more to eat at Fogo de Chao. There must be six or so different churrascarias in metro Atlanta now. The salad bar at Carro de Boi is so impressive that I could be totally satisfied with only the salad bar, even though I go there for the meat - which is fantastic.

I tried Greenfield churrascaria when I was on vacation in Washington last summer. Loved it! I wish I had one in my area. Nothing like having a variety of fresh, hot meat being delivered to your table and carved right onto your plate!